Tex-Mex Buttermilk Chicken Tenders And Corn On Cob Recipe

Cooking Directions

• STEP 1.In a large bowl, combine buttermilk, hot sauce, garlic powder, paprika, salt, and pepper. Add chicken tenders and marinate for at least 1 hour.
• STEP 2.In a separate bowl, mix together breadcrumbs, chili powder, cumin, garlic powder, salt, and pepper. Remove chicken tenders from the marinade and coat them in the breadcrumb mixture.
• STEP 3.Heat oil in a large skillet over medium heat. Cook the chicken tenders in batches until golden brown and cooked through, about 4-5 minutes per side.
• STEP 4.Meanwhile, preheat grill to medium-high heat. Place corn on the cob on the grill and cook for about 10-12 minutes, turning occasionally, until kernels are tender and slightly charred.
• STEP 5.In a small bowl, combine melted butter, lime juice, chili powder, and salt. Brush the butter mixture onto the grilled corn on the cob.
• STEP 6.Serve the Tex-Mex buttermilk chicken tenders with the grilled corn on the cob. Enjoy!

Cooking Tips

• For extra crispy chicken tenders, you can double coat them by dipping them in the buttermilk mixture and breadcrumb mixture twice.
• If you don't have a grill, you can also cook the corn on the cob in boiling water for about 5-7 minutes.
• Feel free to adjust the spice level by adding more or less chili powder and hot sauce to the marinade and butter mixture.

Storage and Serving

• Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the chicken tenders, place them on a baking sheet and bake in a preheated oven at 350°F for about 10-15 minutes, or until heated through.
• Serve the chicken tenders and corn on the cob with your favorite dipping sauces, such as ranch dressing or barbecue sauce.